Shrimp with Roasted Pepper-Horseradish Dip

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save[ time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp — or buy precooked — the day of the party.]

8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)
  • 4 large red bell peppers (about 2 pounds)
  • 3 tablespoons low-fat sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, chopped
  • 2 pounds large shrimp
  • Preheat broiler.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

  • CALORIES 137 (28 percent from fat); FAT 4.2g (sat 1g, mono 1.7g, poly 1g); PROTEIN 18.3g; CARB 6.4g; FIBER 1.5g; CHOL 131mg; IRON 3.1mg; SODIUM 295mg; CALC 60mg

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